Eddie V’s Prime Seafood opens Monday January 26 at Fort Worth’s Museum Place development

by PegNews wire

Eddie V's Prime Seafood, the newest addition to Fort Worth's Museum Place Cultural District development, opens for business at 4:00 p.m. on Monday, January 26, at 3100 West 7th Street. This makes the fourth branch of Eddie V's; there are two in Austin and one in Scottsdale, Ariz.

The main event at Eddie V's is the freshest and finest seafood and premium, dry-aged USDA prime center-cut steaks, headlining an exceptional menu of entrees such as Chilean sea bass, Georges Bank sea scallops, lemon sole, halibut, striped marlin, and oysters and other raw bar delicacies. From the land, expect a bone-in USDA prime dry aged filet of beef, short ribs, and wagyu beef ishiyaki seared on an at-the-table Japanese river stone.

"Everyone from seafood enthusiasts and steak lovers to vegetarian diners will find innovative, delicious selections on the Eddie V's menu," restaurant co-founder Larry Foles said last week about their newest location in Fort Worth. "We are eager to open our doors to what we've found to be a very enthusiastic, appreciative group of folks in Fort Worth," said co-founder Guy Villavaso.

Valet parking off Bailey at West 7th Street will welcome guests to an interior that has paid special attention to aesthetics. At the entrance, an illuminated original work by Hill Country artist Eddie Myers greets guests. His hand-stacked glass wall was installed on site in a huge convex arc to mirror the waved walls that separate dining sections, the raw bar, and the V Lounge. The only right angles in the restaurant are on doors, tables, and other furnishings.

"We've accomplished a warm, comfortable, inviting environment, one with a touch of modern elegance," said Director of Operations Keith House describing the interiors. Lighting includes halogen pendants and white chandeliers. An exposition kitchen lets diners watch the preparation. The wine list includes American and European vintages. There's live music nightly and a stone patio makes a perfect setting for drinks en plain aire.

Chefs and managers attend 2-1/2-day seminars at Foley's School of Fish in Boston. With lectures and demos on the aspects of the seafood supply chain, auction, and processing, the Eddie V's teams can share firsthand knowledge about how best to order, ship, store, prepare, and present the freshest seafood available. Executive Chef Bill Greenwood reaffirms the importance of this training as his culinary team prepares the best quality in seafood and other menu offerings.

The V Lounge offers unique, specialty drinks; the restaurant and bar seat 350. Richard Sabatowski, general manager, anticipates a great deal of excitement about the nightly live music, as well.

With a happy hour in the V Lounge that begins at 4 p.m., Eddie V's Prime Seafood is open for dinner from 5-11 p.m. Monday-Saturday, and 10 p.m. Sunday. Reservations are recommended and can by made by calling 817-336-8000 or at Open Table. The V Lounge stays open late on Friday (until midnight) and Saturday nights (until 1 a.m.).

Source: Eddie V's